Name: Blueberry Ricotta Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: For the Blueberry Ricotta Cake:; 4 large eggs, room temperature; 2/3 cup granulated sugar; 8 Tbsp unsalted butter, melted (not hot); 15 oz ricotta cheese, (about 2 cups); 1/4 cup sour cream; 1 tsp vanilla extract; 1 cup all-purpose flour; 1/2 tsp salt; 2 tsp baking powder; 1 Tbsp lemon zest, from 1 large lemon; 8 oz blueberries, (1 1/2 cups) rinsed and dried; For the Glaze:; 1 cup powdered sugar; 2 Tbsp lemon juice, freshly squeezed

Ingredients

Servings: 8

Scale:

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4 large eggs, room temperature

2/3 cup granulated sugar

8 Tbsp unsalted butter, melted (not hot)

15 oz ricotta cheese, (about 2 cups)

1/4 cup sour cream

1 tsp vanilla extract

1 cup all-purpose flour

1/2 tsp salt

2 tsp baking powder

1 Tbsp lemon zest, from 1 large lemon

8 oz blueberries, (1 1/2 cups) rinsed and dried

1 cup powdered sugar

2 Tbsp lemon juice, freshly squeezed

Blueberry Ricotta Cake

Ingredients

For The Blueberry Ricotta Cake

For The Glaze

Steps

Nutrition Facts

Blueberry Ricotta Cake

Ingredients

For The Blueberry Ricotta Cake

For The Glaze

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts